Carl’s passion for changing the pork industry started in quite a different approach.

He began his career as a computer engineer, but it was when he suffered a horrible car accident he decided to focus more on the farm.

And he got a bright idea.

“I thought well if we can bring a European pig back here so they could find out what real pork is like and it may change the face of the pork industry,” said Carl.

And that’s exactly what he did.

He took a Chinese Mishan pig and bred it with a Russian Wild Boar to create a new breed – the Iowa Swabian Hall.

And he says he produces anything but “another white meat.”

“And what differentiates our pig from the rest of them is the dark red meat, the fat, the pure white very, very tasty succulent fat that allows us to cook our pork chops and our chickens,” said Carl.

But that’s not all he does differently.

Carl also grows his own feed.

With winter coming, there in the midst of cleanup, but inside this trailer is where Carl and his farmhands use hydroponics to grow up 2,000 pounds of barley, along with oats, rye, wheat, and other ingredients as well.

“We give them all of the greens because that has the most unbelievable amount of vitamins, enzymes, it’s all made right there all fresh. All it is, is water. We don’t use any chemicals, nitrates, don’t do anything it’s just water,” said Carl.

And it’s Carl’s unique way of raising his pigs that’s grabbing national attention.

He’s been featured in “Bizarre Foods,” New York Times, and other shows to come.

It might even results in him getting his own show.

“I guess what I’m most proud of is right now the culmination of everything we do and what we’ve won, when I could show 4.5 million people this is what we’ve done and this is how we did it, this is the pig,” said Carl.

Carl’s pork can be found in top restaurants in New York and Chicago.

And soon it can be found in Hudson Diary Stores in Hudson, Iowa, Waverly, and Cedar Falls.